I've been perusing through a variety of porter recipes and have found quite a few that add their dark grains during the vorlauf or during the sparge process.
I've never come across this so I'm a little surprised. I suppose you're not converting much sugars from those grains so the extended time in the mash doesn't matter as much. But would you lose some color from not letting it rest with the rest?
Is there any benefit other than pH control?
I've never come across this so I'm a little surprised. I suppose you're not converting much sugars from those grains so the extended time in the mash doesn't matter as much. But would you lose some color from not letting it rest with the rest?
Is there any benefit other than pH control?